Get Your Goat: $48
Saturday, March 18, Noon
So you’re thinking about goats? Maybe you’ve seen goat yoga videos, goats in pajamas jumping off hay bales, lots of goat selfies and are wondering what all the fuss is about. Learn all about the joys and drama involved with goat ownership including hoof trimming, giving shots, health maintenance, diet, and a brief overview of home milking (a more in-depth milking class will be offered in late spring). Participants will receive helpful handouts to take home and have the ability to interact with baby goats and goats in milk. In this class we’ll talk about the many attributes of the dairy goat; what makes them an excellent addition to your life as a companion but also as a source of milk! This will be a hands-on discussion so participants should come prepared to practice hoof trimming and spend time in the pasture with the girls, along with having a brief tour of the dairy and milking parlor.
Goat cheese from the farm will be provided for snacks.
You can expect to get dirty, leave happy, and be ready for your own backyard goat family!
Spring Break Camp: $275
Monday-Friday, April 3-7
Our Spring Break Camp will prove to be the most fun your kiddo can have while shoveling poop.
Campers will be here during Babypalooza on the farm. Baby pigs, baby goats, and baby chickens will need direct hands on care. A goat may even give birth while they’re here!
Our days will be filled caring for the animals (we have goats, chickens, pigs, guinea hens, peacocks and quail), engaging in art projects inspired by materials found on the farm, going on goat walks, making seed tape for campers to take home and plant their own gardens, and, because we believe it’s important for kids to learn young, we will spend a portion of every day doing yoga with the goats.
Campers must bring their own lunch but we will provide a goat cheese snack (from our goats, of course!) on a daily basis.
Additionally, we will help document your child’s week of discovery with professional quality photos for you to keep forever.
Ages 6 – 11 welcome.
Celebrating the Craft of Butchery: $75
Today, Americans are eating animals younger than ever. What happens to all the older animals? Join James Beard award-winning author and butcher, Adam Danforth, for a whole-animal butchering demo and in-depth analysis of how we experience flavor in meat and what we can do in our pursuit for more deliciousness.
This workshop will include:
- Full carcass breakdown of an older sheep from The Farmstead into seamed muscles and market cuts.
- A blind tasting of unique muscles, exploring varying tastes and textures, followed by an in-depth discussion of each muscle cut.
- Onsite cooking demos to demonstrate techniques to maximize the flavor of these complex meats.
- Book signing session.
About Adam: Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam lives in Ashland, Oregon. Learn more about him on his website >>